Follow us

Pinto Bean Nachos

Garlic and cumin-infused refried beans top freshly baked tortilla chips, which are sturdy and hold up well under the assortment of toppings. You can use black beans in place of pinto beans, if you prefer. If the bean mixture is too thick, stir in a little hot water.

Ingredients

12 (6-inch) corn tortillas, quartered

Cooking spray

1 tablespoon canola oil

2 teaspoons ground cumin

1 teaspoon chili powder

2 garlic cloves, minced

2 (15-ounce) cans pinto beans, undrained

1 cup (4 ounces) crumbled queso fresco

1 cup bottled salsa

1 cup diced peeled avocado

6 tablespoons chopped fresh cilantro

Nutritional Information

Calories 344

Caloriesfromfat 27%

Fat 10.5g

Satfat 2.2g

Monofat 4.8g

Polyfat 2.3g

Protein 13.5g

Carbohydrate 52.4g

Fiber 11.7g

Cholesterol 6mg

Iron 3.9mg

Sodium 723mg

Calcium 232mg

Calories 344

Caloriesfromfat 27%

Fat 10.5g

Satfat 2.2g

Monofat 4.8g

Polyfat 2.3g

Protein 13.5g

Carbohydrate 52.4g

Fiber 11.7g

Cholesterol 6mg

Iron 3.9mg

Sodium 723mg

Calcium 232mg

How to Make It

Step 1

Preheat oven to 425°.

Step 2

Arrange half of tortilla wedges in a single layer on a large baking sheet; lightly coat wedges with cooking spray. Bake at 425° for 8 minutes or until crisp. Repeat procedure with remaining tortilla wedges and cooking spray.

Read More

Don't Miss Our Top-Rated Recipes

Ratings & Reviews

Good

Good and filling. It was better with a squeeze of lime. Quick weeknight meal.

Filling

Debbie17

November 09, 2015

Totally enjoyable and very filling. I used canned fat free refried beans. Would gladly make this again.

annechap59's Review

tabbytrap

August 23, 2013

Great recipe, and very easy.

Debbie17's Review

annechap59

August 02, 2012

This recipe was great, although I did not follow the recipe fully. I only had dark kidney beans in the house, so I subbed them. I made the chips as directed and then topped the beans off with a little shredded mex-blend cheese so that it would appeal to my young boys. Still MUCH healthier than real nachos. My five-year-old said, "Mom, I devoured those nachos, they were so good!"

epestrad's Review

veryslowcook

March 17, 2011

These were SUPER yummy! I was a little skeptical of this recipe, because of the canned pinto beans (which is practically unheard of in my
family), but "infusing" it with chili power, cumin, and garlic seemed to really help. One of the best things
about this recipe is that it can cook in 20 minutes!

kdfoodE's Review

ilovemuchrooms

August 24, 2010

I made this for lunch today and it was so good! I added a little salt to the beans, then layered it on top of the home made chips, put shredded chicken on top, then sprinkled on the cheese. Melted that in the still-hot oven, then topped it with corn and poblano salsa, a lime-sour cream sauce, and sliced green onion. A dish worthy of Super Bowl dinner!

ilovemuchrooms's Review

kdfoodE

May 21, 2010

This was a good and healthy recipe, but thought it was going to have a little more flavor. I made homemade salsa and chips which was a nice touch. It was my first time making both and CANT believe i have been wasting my money on store bought...it was soooo easy and tasted so fresh. Good for light dinner of to make for a party too.

tabbytrap's Review

epestrad

February 28, 2010

Used black beans instead of pinto and omitted the cilantro and avocado. Easy and tasty. We served it with a Mexican bean soup and it was enough for about 2 people.